If you have a mini blender there is no excuse not to have fresh pesto whenever it takes your fancy - the kids can help rip up the basil and throw in garlic once peeled etc. You can also make this in the traditional way with a mortar and pestle - it can be hard to find the time, although it can be therapeutic after a long day!

Pictured: Basil Pesto

1 clove of garlicAt least 1 big bunch basil - or 2 little ones - leaves torn off, discard stems75g finely grated parmesan, or to taste50g pinenuts - roasted in oven at 180 °C or in pan on stove, watch closely as they turn brown all of a sudden then can quickly burn! - let cool before putting in blender as they will sweat. I also like the flavour of raw pinenuts and sometimes go half and half of roasted and raw.80ml - 100ml extra virgin olive oil, pour as you go til you reach the right consistencyI like to put the basil in first, followed by the garlic, parmesan and pinenuts, then drizzle in the olive oil - half at first, then slowly adding more and more til I find the right consistency. Blend to a smooth paste. Must be seasoned well with sea salt and freshly ground pepper.

The pesto should be thick but fairly oily - the oil will help to preserve it so be sure to cover the pesto with a thin film once the pesto has been stored in a sterilised jar or container - it will help to seal in the flavour and preserve it longer.